Shahe Tofu has a long history and has a production history of hundreds of years. It is now well-known throughout the country, so Shahe Town has a reputation as a “tofu city” since ancient times. Shahe tofu has developed to the present, and has the characteristics of “white, fresh, fragrant, tender, soft, cotton, fine”, just like her beauty, beauty is white; she is fine, as fine as gel; she is tender, tender and tender; she fresh Fresh as a syrup; she is fragrant and fragrant than fragrant lotus. She is a unique "Southern Sichuan cuisine", and the diners who come to taste the Shahe tofu are endless, and have become a beautiful scenery of Shaheyu Station.

Since Shahe tofu has been protected by GI products, its brand image, popularity and influence have been further enhanced. The Shahe Tofu Landmark Protection Office strengthened the macro-control of the Shahe tofu industry and improved the industrial development chain. The tofu industry has developed rapidly, which has driven local farmers to increase their incomes. At the same time, the Shahe tofu quality standards and technical specifications have been established and improved, and the enterprises have been guided to comprehensively improve product quality and better participate in international and domestic market competition with high-quality brands. In 2016, Shahe Tofu Processing Workshop and the catering industry realized sales income of 130 million yuan, a year-on-year increase of 28.8%, and a profit and tax of 107.8 million yuan, which promoted the sound and rapid development of the local economy. Shahe tofu has been favored by Chinese and foreign tourists, and the central government has appreciated it. In 2000, Li Peng, chairman of the Standing Committee of the National People's Congress, returned to Gao County, his hometown, to taste the Shahe tofu. Shahe tofu has long enjoyed a good reputation, attracting the attention of many media: CCTV's "Going Around China", Sichuan TV Station "Food Story" column and international online, "Sichuan Economic Daily" and other networks, newspapers and periodicals have reported on "Shahe Tofu" . Shahe tofu production and processing enterprises participated in international, domestic, Sichuan wine and wine festivals, food culture festivals, and won many awards. Among them, "two-sided jute spicy tofu" created by Zhong's tofu was awarded "Chinese specialties and innovative dishes" by China Restaurant Food and Entertainment Industry Association. "Zhong's Tofu Making Process" was rated as "Ibin City Intangible Cultural Heritage"; Shahe Zheng Tofu Co., Ltd. registered "Shaheyu" trademark was named "Yibin City Famous Trademark"; Zhongshi Tofu and Zhangji Spicy Two food and beverage restaurants in Tofu were rated as “three-star farmhouse music” by Sichuan Tourism Association.

Technical requirements for Shahe tofu quality I. Raw material requirements 1. Soybeans: High-quality soybeans grown within the protected area within one year of harvest, with a protein content of ≥ 40%. 2. Production water: It is produced from Shanglongshan spring water, and the water quality complies with the national drinking water regulations, and the pH value is 7.0-8.5. 3. Coagulant: The concentration of edible salt brine is 18-22 ° Be'. Second, the production and processing requirements 1. Process: Soybean selection → washing beans → soaking → refining → boiled pulp → filter slurry → point pulp → press molding. 2. Processing points: (1) Soaking: soaking at room temperature, soaking time in spring and autumn 7h~9h; soaking time in summer 4h~6h; soaking time in winter 8h~10h. (2) Refining: Put the soaked soybeans and Shanglongshan spring water in a ratio of 1:4 to the local Hanwangshan bluestone stone mill for refining. (3) Cooking pulp: the temperature is controlled at 100 ° C, and the boiling time is 4 min to 6 min under normal pressure. (4) Filter slurry: The cooked soybean milk is immediately filtered. (5) Point slurry: the ratio of salt brine solution to soybean milk is controlled at 1% to 1.1%, and the temperature of soybean milk is controlled at 75 °C to 85 °C. (6) Press molding: Tofu brain condensation for 13min ~ 15min, using 4kg ~ 5kg weight, pressure 20N / m2 ~ 25 N / m2, pressure 8min ~ 10min after molding. Third, the quality characteristics 1. Sensory characteristics: white jade color, rich luster; fine texture, soft and moderate, swaying and not scattered, long-cooked and not broken; with a strong natural bean flavor, fresh and delicate, smooth and refreshing, refreshing aftertaste. 2. Physical and chemical indicators: moisture content: ≤ 85.0% protein content: ≥ 7.5% 3. Safety and other quality technical requirements: product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the Shahe tofu production area may submit an application to the Gaoxian Quality and Technical Supervision Bureau of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing agency of Shahe Tofu is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.